These Cookies and Cream Cookies are everything you love about the classic combo in chewy cookie form! They’re made with Oreo cookie chunks, white chocolate chips, and a basic cookie base for a fun twist on the iconic duo. 

Want more cookies and cream combos? You’ll love this Homemade Cookies’ n’ Cream Ice Cream with Nutella Swirl, Oreo Ice Cream Cake, and No Churn Oreo Ice Cream Cupcakes!

This Cookies and Cream Cookies recipe uses my Mom’s Chocolate Chip Cookie recipe as a base, which provides the perfect crisp chewy cookies!

Then, I mixed in white chocolate chips and chopped Oreos for that cookies and cream flavor. 

These cookies are ready in less than 30 minutes and hold up well, so they’re great for holiday trays or packing for your kids’ lunches!

Serve with a big old glass of milk for the most delicious cookies that are guaranteed to disappear in minutes. 

Why we love these Cookies and Cream Cookies:

• No chilling required: There is no need to chill the dough for this recipe! You can make the entire recipe in less than 30 minutes flat. 
• Cookies and cream flavor: If you love the flavor of the Oreo cookie bars or cookies and cream ice cream, you’ll love these cookies!
• Make-ahead friendly: You can prep cookie dough balls ahead of time (store them in the refrigerator or freezer!) and pop them in the oven for Cookies and Cream Cookies on demand.

Ingredients for white chocolate Oreo cookies:

• Unsalted butter: I like to use unsalted butter to control the salt levels in this recipe, but you can use salted butter and omit the salt if needed!
• Brown sugar: Provides a rich flavor and helps keep the cookies chewy! Light or dark brown sugar will work depending on how much caramel flavor you like. 
• Granulated sugar: Adds sweetness and produces crisp edges. 
• Eggs: Binds the ingredients together and add structure. 
• Vanilla extract: Adds a depth of flavor.
• All-purpose flour: Provides structure and keeps the cookies tender.
• Baking soda: The leavening agent that helps the cookies to rise slightly. 
• White chocolate chips: Any type of high-quality white chocolate chips will work for this recipe!
• Oreos (chopped): Chopped Oreos add crunch and that classic cookies-and-cream flavor! Stick to regular Oreos for this recipe. 

How to make Cookies and Cream Cookies:

These cookies are practically painless to make and always come out perfect! Make sure to check the recipe card for the full list of instructions.

• Cream the butter and sugars together until light and fluffy.
• Beat the eggs and vanilla at high speed until smooth.

• Mix in the flour, salt, and baking soda until combined.
• Stir in the white chocolate chips and chopped Oreos.

How to store baked cookies: 

Store the cookies in an airtight container at room temperature to keep them fresh and chewy for up to one week. You can also freeze cookies for 4-6 months.

If you want to warm them up, pop them in the microwave for a few seconds!

Make-ahead option:

Make the dough as directed in the recipe and scoop it onto a baking sheet. Pop the sheet in the freezer to let the dough firm up before transferring it to a freezer bag or airtight container.

You can bake straight from frozen, adding just a few minutes to the baking time!

More cookie recipes you’ll love:

• Oatmeal Cranberry Cookies — perfectly chewy!
• Double Chocolate Chip Cookies — for those who can’t get enough!
• Soft Peanut Butter Cookies — for the peanut butter lovers.
• Chocolate Crinkle Cookies –a personal favorite!

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Cookies and Cream Cookies

These Cookies and Cream Cookies are a fun twist on a classic pairing, packed with chunks of Oreos and creamy white chocolate chips. Ready in less than 30 minutes!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Total Time 24 minutes minutes

Servings 24 cookies

Calories 317cal

Author Ashley Fehr

Ingredients

• 1¼ cup unsalted butter
• 1 cup lightly packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1½ cups white chocolate chips
• 1½ cups chopped Oreos

US Customary – Metric

Instructions

• Preheat oven 350℉.
• With an electric mixer on medium speed, cream together butter and sugars until light and fluffy.
• Add in eggs and vanilla and beat until smooth.
• Add flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips and chopped Oreos.
• Roll cookie dough into 1½" balls and place about 2" apart on a baking sheet lined with parchment paper. Bake for 8-10 (the exact time will vary depending on the size) minutes until just starting to brown at the edges (don't overbake!).
• Allow to cool for at least 10 minutes before removing from the pan.

Video

Nutrition

Calories: 317cal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 293mg | Potassium: 88mg | Sugar: 27g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1.7mg

The post Cookies and Cream Cookies appeared first on The Recipe Rebel.

This Slow Cooker Garlic Parmesan Chicken Stew is made with chicken breasts, tender potatoes and vegetables, all simmered in a cheesy, creamy broth! It’s the perfect easy crockpot meal to warm you up on a chilly day. 

If you love a cozy crockpot full of soup, stew, or stoup as much as I do, you’ll also love this Crockpot Potato Soup, this Slow Cooker Creamy Chicken Noodle Soup, and this Spinach Tortellini Soup.

This Slow Cooker Garlic Parmesan Chicken Stew is proof that comfort food doesn’t have to be complicated! In fact, it only takes 15 minutes to prep and doesn’t require any cooking beforehand. 

You’ll throw some chicken breasts, veggies, seasoning, broth, cream, and parmesan cheese into the slow cooker, and the dish practically cooks itself! 

The result is a hearty stew of cozy creamy goodness that the whole family will love, even the picky eaters.

It’s the perfect, minimal-effort meal for any day of the week, from busy weeknights to lazy weekends. 

Why you’ll love this Crockpot Garlic Parmesan Chicken Stew:

• Garlic parmesan twist: This stew is just like my cozy Crockpot Chicken Stew but with a garlic parmesan twist for an added depth of flavor. 
• Minimal effort: After tossing in the ingredients, the slow cooker does the rest for a truly low-effort meal! 
• Comforting: The creamy, cheesy broth is the perfect addition to this classic chicken stew for a comforting meal that hits all the right notes. 

Crockpot Chicken Stew Ingredients:

• Chicken breasts: We always have a big stash of boneless skinless chicken breasts in the freezer, so that’s what I use in most of my soups and stews. You can swap these for boneless skinless chicken thighs or even precooked, chopped chicken if you have some on hand (maybe you made a big batch of this Crockpot Shredded Chicken?)
• Vegetables: I stuck with classic vegetables like potatoes, carrots, celery, onion, and garlic. I used red potatoes, but baby potatoes or yellow potatoes would also work! You can peel them if you like, but I left the skin on for some extra fiber. 
• Seasoning: I kept it simple with dried parsley and Italian seasoning, but you can play around with any other seasonings that pair well with that tangy Parmesan flavor!
• Chicken broth: I always go for low sodium chicken broth to control the amount of salt in the recipe! If you don’t have low sodium broth, just omit the salt in the recipe. 
• Cream: Heavy cream will give you the thickest stew and richest flavor, but you can swap this out for any cream you have on hand.
• Parmesan: Adds a nutty, salty! You can swap it for another type of cheese, but we love the flavor of parmesan cheese.

How to make Slow Cooker Garlic Parmesan Chicken Stew:

This stew is mostly hands-off, while the slow cooker does the rest! Don’t forget to check the recipe card for the full list of instructions. 

• Whisk together the broth and cornstarch.
• Add potatoes, carrots, celery, onion, and garlic to the slow cooker. Sprinkle in the seasonings.

• Pour the broth and cream into the slow cooker and mix everything together.
• Place the chicken breasts in the slow cooker, pressing them down slightly into the liquid.

• Remove the chicken from the slow cooker, then stir it back into the stew.
• Add the peas and Parmesan cheese, then stir until everything is well combined.

Variations and Substitutions

• Veggies: You can leave some veggies out if your family doesn’t enjoy them, or add in extra! The only thing you need to keep in mind is that some are best added at the beginning (the ones that take a long time to cook), and some are best added at the end, like green beans, frozen vegetables, chopped spinach, or kale.
• Cheese: While Parmesan gives this stew its signature flavor, you can experiment with other hard cheeses like Pecorino Romano, Asiago, or even a mild cheddar. Just keep in mind that the flavor profile might change slightly, but it’ll still be delicious!
• Herbs: I used dried parsley, but you could use fresh parsley if you like! Just use 3 times more than the dried amount and add it towards the end of cooking! If you use rosemary or thyme, you can add them when you add the seasonings to the slow cooker. 

How do I store Garlic Parmesan Chicken Stew?

Store any leftovers in an airtight container in the fridge for 3-4 days. 

Reheat the stew on the stove over low heat until warmed through. You can also reheat it in the microwave. Just be sure to stir halfway through!

Serving suggestions:

This hearty soup is a meal in itself, but I love pairing it with a big chunk of crusty Artisan bread to soak up that creamy broth!

If you want some extra veggies on the side, you can’t go wrong with a side salad, roasted green beans, or air fryer broccoli. 

More cozy soups and stews:

• Slow Cooker Zuppa Toscana — for big flavor!
• Chicken Gnocchi Soup — a classic that’s always a hit.
• Chicken Pot Pie Soup — creamy and loaded with vegetables.
• Chicken Vegetable Soup — flavorful and nourishing!

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Slow Cooker Garlic Parmesan Chicken Stew

This Slow Cooker Garlic Parmesan Chicken Stew is a cozy comfort food made with tender chicken, potatoes and veggies in a creamy garlic parmesan broth. It’s an easy, hearty dish that practically cooks itself and will have your family asking for seconds!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 294cal

Author Ashley Fehr

Ingredients

• 1 lb red potatoes (cut into ½" pieces)
• 2 large carrots (peeled and thinly sliced)
• 1 rib celery (chopped)
• ½ medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1½ teaspoon salt*
• 1 teaspoon dried parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1½ cups low sodium chicken or vegetable broth
• 2 tablespoons corn starch
• ⅔ cup heavy cream
• 3 boneless skinless chicken breasts (about 1.5 lb)
• 1 cup frozen peas (optional)
• ⅓ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and pepper in a 4- to 6-quart slow cooker and stir.
• In a small bowl, whisk together the broth and cornstarch and add to the slow cooker along with the cream.
• Add the chicken and press down slightly into the liquid.
• Cover and cook on low for 6 to 7 hours, or until the potatoes are tender. (This could take longer, depending on the temperature of your slow cooker. If you want to reduce the cooking time, cut the potatoes smaller.)
• Remove the chicken from the slow cooker and chop or shred. Stir back into the slow cooker with the peas and Parmesan, then taste and adjust seasonings as desired.
• Serve immediately. I recommend crusty bread for dipping—the best way!

Video

Notes

*I have cooked this stew on the stove top and it works just as well! If you’re in a hurry, simmer everything except cream, corn starch and Parmesan in a large pot until potatoes are tender. Combine cream and corn starch and stir into the pot with the Parmesan, continue cooking until thickened.

*If using salted broth, reduce the salt to 1 teaspoon.

Nutrition

Serving: 365grams | Calories: 294cal | Carbohydrates: 25g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 817mg | Potassium: 856mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5776IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 2mg

The post Slow Cooker Garlic Parmesan Chicken Stew appeared first on The Recipe Rebel.

This Slow Cooker Beef Barley Soup is loaded with tender beef, barley, and vegetables simmering in a rich broth. It’s the perfect crockpot meal for warming you up on a chilly day! 

Looking for more hearty soups? Try this Crockpot Vegetable Beef Soup Recipe, Cabbage Roll Soup, or Albondigas Soup (Meatball Soup) next!

There’s nothing quite like a bowl of Slow Cooker Beef Barley Soup to warm you up on a chilly day!

It’s a comforting meal that’s cozy, hearty, and packed with flavors, like tender chunks of beef, nutty barley, and aromatic veggies. 

The best part is that the slow cooker does all the work for you! 

While this classic Beef and Barley Soup is always a favorite, sometimes you just don’t feel like standing over the stove (or you’re too busy to!). 

That’s where the crockpot comes in, making it the perfect solution for those hectic days.

Why we love this Beef Barley Soup recipe:

• Low effort: Besides browning the beef, the slow cooker does all the work, so you can have dinner on the table without the stress!
• Flavorful: This recipe is loaded with vegetables, rich broth, and tender beef for a hearty soup that will fill you up. 
• Nutritious: This soup is full of protein, whole grains, fiber, and vegetables, all in a neat little delicious package!

Slow Cooker Beef Barley Soup ingredients:

• Oil: Use a neutral oil to brown the beef. 
• Beef stewing meat: Beef stew meat is typically a tougher cut, like a chuck roast, that becomes tender and flavorful after slow cooking! You can also use ground beef, but make sure to cook it with the onions and drain any fat before adding it to the soup.
• Aromatics: Onion and fresh garlic add so much flavor to this soup! If you’re in a pinch, you can use onion and garlic powder, but fresh is always best, in my opinion. 
• Italian seasoning: adds a lot of flavor with just one spoonful.
• Veggies: Carrots and celery are common soup veggies that add flavor and color!
• Pearled barley or pot barley: Barley is a chewy, hearty grain that soaks up the flavors of the broth.
• Tomato paste: Adds a depth of flavor and helps thicken the soup slightly.
• Bay leaves: Add an aromatic, slightly floral flavor. 
• Low sodium beef broth: Forms the base of the soup! I always opt for low sodium broth so I can control the salt content. 
• Fresh parsley: Adds a fresh, bright flavor when sprinkled on top of the soup before serving. 

How to make Crockpot Beef Barley Soup:

The slow cooker does most of the work in this Beef Barley Soup recipe! Don’t forget to check the recipe card for the full list of recipe instructions.

• Brown the beef in batches, then transfer to the slow cooker.
• In the same pan, cook the onions until soft, scraping up any browned bits.

• Add garlic, salt, Italian seasoning, and pepper, and cook for another minute.
• Add carrots, celery, barley, tomato paste, and bay leaves to the slow cooker. Cook on low until everything is tender.

How to store leftover soup:

You can store leftover soup in an airtight container in the refrigerator for up to 4 days.

Because this soup is made with barley, it freezes perfectly! You can freeze it all together or in individual servings in an airtight freezer-safe container or in zip-top freezer bags.

Freeze for up to 3 months, and just place it in the fridge overnight to thaw before reheating.

Serving suggestions:

This savory soup is the perfect meal to serve with crusty bread or dinner rolls! They’re so delicious dunked into the soup to soak up all that delicious broth. 

If you want to add some more veggies on the side but still want to keep things cozy, I love to make some Easy Creamed Peas or Cheesy Baked Asparagus!

More slow cooker soups you’ll love:

• Crockpot Lasagna Soup (quick & easy!) — so much easier than that layering!
• Crockpot Potato Soup — one of my personal favorites.
• Crockpot Zuppa Toscana — so much flavor with just a few ingredients.
• Crockpot Chicken Taco Soup — taco night made easier!

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Slow Cooker Beef Barley Soup Recipe

This Slow Cooker Beef Barley Soup is the perfect hearty meal for cold weather. Made with tender beef, carrots, celery, and barley, all cooked in a rich broth. It’s comforting, flavorful, and basically cooks itself!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb beef stewing meat
• 1 small onion finely diced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 large carrots peeled and chopped
• 2 ribs celery chopped
• 1/2 cup pearl or pot barley rinsed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups low sodium beef broth
• fresh parsley for serving

US Customary – Metric

Instructions

• Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
• Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
• Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
• Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
• Stir in fresh parsley as desired and season to taste. Serve.

Video

Notes

This recipe makes 2 quarts of soup. One serving is 2 cups.

Nutrition

Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg

The post Slow Cooker Beef Barley Soup appeared first on The Recipe Rebel.

This Slow Cooker French Onion Soup is loaded with caramelized onions, a rich broth, and topped with crusty bread and melty cheese! It’s just like the classic version with a more hands-off approach for busy days. 

If you want more cozy slow cooker soups for busy days, you’ll love this Creamy Chicken Noodle Soup Recipe, Chicken Pot Pie Soup, or Crockpot Zuppa Toscana!

This Slow Cooker French Onion Soup has the same flavors as traditional French Onion Soup but is made in the slow cooker for a low-fuss version. 

Any good French Onion Soup starts with caramelizing the onions for that iconic depth of flavor. After the caramelization process, the rest of the soup is a breeze!

The crowning glory is the crusty, cheesy bread on top that provides the perfect contrasting texture and creaminess.

Why we love this Crockpot French Onion Soup recipe:

• Low-effort: The slow cooker does all the heavy lifting for you in this recipe, minus the onions, for a cozy dinner you’ll want to come home to after a busy day!
• Rich flavors: Caramelizing the onions before adding them to the slow cooker develops rich flavors that only get better as they slowly cook for hours. 
• Make-ahead friendly: You can prep this recipe ahead of time for a low-stress dinner!

Crockpot French Onion Soup Ingredients:

• Oil: Use any neutral oil like vegetable or canola to cook the onions.
• Yellow onions: These are a classic French Onion Soup ingredient that adds so much flavor! 
• Salted butter: Adds richness and flavor.
• Brown sugar: Helps the onions caramelize and adds sweetness.
• Dried thyme: You can use fresh thyme if you have it on hand! 
• Red chili flakes: Just a pinch for some warmth.
• Low sodium beef broth: I like to use low sodium broth to control the amount of saltiness in the soup. 
• Dry white wine: Adds some zing and a depth of flavor to the soup! Sauvignon Blanc, Pinot Grigio, or an unoaked chardonnay are all great options. You can also use more broth if you want to skip the wine.
• Bay leaf: For a little extra flavor depth.
• French bread or baguette slices: You want to use sturdy, crusty bread that can hold up to the soup and cheese. I love using French bread or baguette slices!
• Shredded cheese: Gruyère, Mozzarella, and Swiss cheese are the best choices for creating that perfect gooey, golden topping! You can also use Parmesan cheese for a bit of sharpness.

How to make French Onion Soup in the slow cooker:

French Onion Soup is so much easier to make in the slow cooker! Don’t forget to check the recipe card for the full list of recipe instructions.

• Cook the onions and add butter, brown sugar, salt, thyme, pepper, and red chili flakes. Cook until caramelized.
• Transfer the onions to the slow cooker and add broth, wine, and bay leaf. Slow cooker until tender and flavorful.

• Toast the bread in the oven until golden brown and crispy, add the cheese to melt.
• Ladle into bowls and top with bread slices.

How do I store and reheat French Onion Soup?

Let the soup cool, then store it in an airtight container in the refrigerator for up to 3-4 days.

To reheat, warm it on the stovetop over low heat, adding a splash of broth if it’s too thick. You can also reheat it in the microwave if you’re in a pinch!

Top with cheese toast just before serving.

Can I freeze French Onion Soup?

Yes, you can freeze the soup without the bread and cheese. Store the cooled soup in a freezer-safe container for up to 3 months!

When ready to eat, thaw overnight in the fridge and reheat. Toast fresh bread and add cheese just before serving.

Make-ahead option:

You can prep this recipe ahead of time by adding all the ingredients into the slow cooker up until the point of cooking and refrigerate for up to 4 days. 

Don’t forget to caramelize the onions before adding them to the slow cooker as this is where a lot of the flavor comes from!

Serving suggestions:

I love serving this soup with a side salad, Roasted Green Beans, or Air Fryer Broccoli for some greens!

And since you can never have too much bread, I always like to serve some crusty No Knead Artisan Bread or Mom’s Homemade Buns to dunk in the soup.

More slow cooker soup recipes you’ll love:

• Slow Cooker Cheeseburger Soup — big on flavor!
• Slow Cooker Chicken Gnocchi Soup — the ultimate comfort food.
• Slow Cooker Creamy Chicken Noodle Soup — a classic made easier!
• Slow Cooker Beef Barley Soup — a classic made easier.

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Slow Cooker French Onion Soup

This Slow Cooker French Onion Soup is made with sweet caramelized onions, savory broth, and melted cheese on top of crispy bread. It's so easy in the slow cooker and perfect for chilly nights!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 6 hours hours 25 minutes minutes

Total Time 6 hours hours 35 minutes minutes

Servings 4 servings

Calories 431cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 4 large yellow onions
• ¼ cup salted butter
• 1 tablespoon brown sugar
• 1½ teaspoons salt
• ½ teaspoon dried thyme
• ¼ teaspoon pepper
• ⅛ teaspoon red chili flakes
• 5 cups low sodium beef broth
• ⅔ cup dry white wine (or sub additional broth)
• 1 bay leaf
• 4 thick slices French bread or 8 slices baguette
• 2 tablespoons salted butter
• 1 cup shredded cheese (Gruyere, Mozzarella, Gouda, Swiss, Parmesan, Asiago, etc. — a combination if possible)

Instructions

• Heat the oil in a large skillet over medium-high heat.
• Slice the onions thinly (I like to cut shorter slices — from a quarter onion rather than a half — so they fit more nicely on the soup) and add to the skillet.
• Cook and stir until softened and starting to brown, about 10 minutes.
• Add the butter, brown sugar, salt, thyme, pepper and red chili flakes. Cook and stir until beginning to caramelize, about 5 minutes.
• Place the onions in a 3-4 quart slow cooker and stir in the broth, white wine (or sub broth) and bay leaf. Cook on low for 6-8 hours.
• Just before serving, preheat the oven to 425℉. Lightly butter both sides of the bread slices, and place on a parchment lined baking sheet.
• Place in the oven and toast for 3-4 minutes, then flip and top each with cheese. I like to use 2-3 cheeses for the best flavor, but the kinds you use are very customizable. If adding hard cheeses, I recommend only a small sprinkling of those along with a good melting cheese.
• Bake for 3-4 minutes, until toasted and golden.
• Taste soup and adjust seasonings as desired. Ladle into four bowls and top with toasted bread slices. Serve.

Video

Notes

Ingredients and Substitutions:

• Onions: you can use a wide variety of onions in this recipe, or a combination. White and Vidalia onions also work well. 
• Seasonings: you can add in a variety of fresh or dried herbs according to your tastes.
• White wine: if using wine, be sure to choose a dry and not a sweet wine. If not using wine, you can substitute for additional beef or chicken broth.

Make ahead:

• Refrigerator: you can prep this recipe up to the point of slow cooking, then put the lid on and place it in the refrigerator up to 4 days before slow cooking and topping.
• Freezer: this recipe freezes very well without the toasted bread! Simply cook, cool and place in freezer-safe containers (the entire batch or individual servings), then thaw and heat before topping.

 

Nutrition

Calories: 431cal | Carbohydrates: 27g | Protein: 14g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1750mg | Potassium: 732mg | Fiber: 3g | Sugar: 10g | Vitamin A: 747IU | Vitamin C: 8mg | Calcium: 212mg | Iron: 2mg

The post Slow Cooker French Onion Soup appeared first on The Recipe Rebel.

Everyone needs a perfect, easy pie crust recipe, and it’s time to share this one!

I’ve been using this pie crust recipe for years now (in this Coconut Cream Pie, this Banana Cream Pie and this Chocolate Cream Pie to start!), and it’s never failed me.

With a simple combination of flour, butter, sugar, salt and water, it’s easy to throw together and really makes those homemade pies stand out!

It works in both sweet and savory dishes (like this homemade Chicken Pot Pie!), and is great for other uses like tarts, galettes, quiche and more!

How to make pie crust:

I use my food processor whenever I make pie crust, but it is almost as easy to make by hand! Here I’ll include tips for both, as the method is the same overall. See the complete recipe down in the recipe card.

• Combine the dry ingredients
• Add cold butter: cut it into small cubes and break it up with a pastry cutter or in the food processor, by pulsing on and off for a couple seconds until the butter is broken into pea-sized chunks.
• Add cold water, just a little at a time until the pie dough comes together! Use your hands or the food processor (again, always use the “pulse” button and not “on”) to work it until a ball forms.
• Press the pie crust into a thick disc, wrap in plastic wrap and refrigerate or freeze until well chilled. I confess I have skipped this step a time or two in a pinch, and you can also chill after rolling if that’s easier.

How to blind bake a pie crust:

This method is essential for pies where the filling isn’t baked!

• Press your pie dough into the pan however you want it to look. Use a fork to poke holes in the bottom and sides of the pie crust (which allows steam to escape and can help prevent bubbles).
• Place a piece of parchment paper in the middle of the crust, and pour in some dried beans or pie weights.
• Bake at 425 degrees F for 10-12 minutes until the edges are light golden brown, then remove the pie weights and continue baking for 5-10 minutes until the bottom is cooked through.

How to store pie pastry:

Pie pastry is one of those things I love to have stashed away in the fridge or freezer! They are a big help when I need a quick dinner or dessert, and I don’t have to turn to store-bought if I have some on hand.

In the refrigerator:

Wrap your pie crust disc in plastic wrap and refrigerate for 3-4 days before using.

In the freezer:

Pie dough is easily frozen, as well! Simply place your wrapped disc of pie dough in the freezer for up to 3 months.

To use, let thaw overnight in the refrigerator before rolling out and using to make your favorite pies.

See more tips and tricks on pie crust below the recipe card.

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Pie Crust Recipe

This easy Pie Crust recipe is perfect for any pie! Make it by hand or in the food processor, plus tips for storage and freezing.

Course Dessert, How to

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 175cal

Author Ashley Fehr

Ingredients

• 1 ¼ cup all-purpose flour (163 grams)
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed (112 grams)
• 3-4 tablespoons cold water

US Customary – Metric

Instructions

• NOTE: this recipe is for a single pie crust. If you need a bottom and a top, make a double batch.
• Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (FOOD PROCESSOR: combine flour, salt, sugar by pulsing a few times. Add in butter cubes and pulse until crumbly)
• Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary. (FOOD PROCESSOR: Add water and pulse until dough starts to form a ball, then press dough together into a ball)
• Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour — see tips above for making ahead and storing for later.
• Preheat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
• Place the pie crust in pie plate, press down and up the edges. Trim only the edges that are very long. Fold the overhang under and pinch to form a very thick edge (see video for visual). Crimp as desired.
• Fill with fruit filling, or blind bake (empty). To blind bake, place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
• Bake for 12-15 minutes until edges are light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool and fill as desired.

Video

Nutrition

Calories: 175cal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 7mg | Iron: 1mg

The post Pie Crust Recipe appeared first on The Recipe Rebel.

We all love a dolled up cookie around Christmas time, right? Chocolate Peppermint Icebox Cookies, Chocolate Crinkle Cookies, and Millionaire Shortbread I’ve got it all!

But sometimes the best way to satisfy a cookie craving is to keep it simple. Enter these classic Snickerdoodle cookies!

Snickerdoodles bring cookie baking back to the basics with a simple list of ingredients and just one bowl. The result is soft, thick, chewy, and perfectly sweet cookies that are coated in cinnamon and sugar and ready in just 25 minutes.

Snickerdoodle Ingredients:

• Unsalted Butter: bring the butter to room temperature so it mixes easily with the sugars.
• Granulated Sugar and Brown Sugar: Snickerdoodles utilize both sugars to add sweetness but the addition of brown sugar provides more moisture for a softer, chewier texture.
• All-Purpose Flour: for the best results, I recommend weighing your flour so you don’t have too much or too little. You can also lightly fluff and scoop it into the measuring cup with a spoon so it doesn’t get too packed in.
• Cream of Tartar: one of the key ingredients that sets Snickerdoodle cookies apart from classic sugar cookies. The cream of tartar gives the cookies an extra chewy texture and adds a subtle tangy flavor.
• Granulated Sugar and Cinnamon: coats the cookie dough balls before the baked for the signature Snickerdoodle finish.

How to make easy Snickerdoodle cookies

This simple and easy Snickerdoodle cooke recipe comes together in a total of 25 minutes! Check the recipe card for detailed instructions.

1. Combine all ingredients: You’ll beat together the wet ingredients, then mix in the dry ingredients directly.
2. Roll cookie dough into balls.
3. Roll them in the cinnamon sugar mixture.
4. Bake: Place the dough balls on two baking sheets lined with parchment paper (12 on each sheet), and bake. They should be slightly puffed but not browned and no longer gooey in the middle!

Tips and tricks for Snickerdoodle cookies

• Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
• Weigh the flour. This recipe yields a thick cookie that is still soft. The best way to get the perfect chewy Snickerdoodle texture is to weigh the flour so you get exactly the right amount. Too much flour and you’ll get a dry, crumbly cookie.
• If you accidentally add too much flour and the dough is to dry to roll into balls, don’t worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.
• For a thinner Snickerdoodle, you can use 1 ¾ cups of flour instead of the full 2 cups.

See my full list of cookie FAQs below the recipe card.

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The Best Snickerdoodle recipe

This really is The Best Snickerdoodle Recipe! Classic sugar cookie dough is made into Snickerdoodle cookies with the addition of brown sugar and cream of tartar. The result is a big batch of soft, thick, and chewy cinnamon sugar cookies that are guaranteed to be a hit at any party!

Course Dessert

Cuisine American, canadian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 113cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter (room temperature)
• ½ cup granulated sugar (100 grams)
• ½ cup brown sugar (100 grams)
• 1 large egg
• 1 teaspoon vanilla
• 2 cups all purpose flour, fluffed and levelled* (260 grams)
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda

Cinnamon Sugar

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• In a large bowl, beat butter and sugars with an electric mixer on high until light and creamy (about 2-3 minutes).
• Add egg and vanilla and beat until combined.
• Add flour (be sure to fluff it or weigh it!), cream of tartar and baking soda and beat on medium speed until combined, scraping down the sides as necessary.
• In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
• Roll cookie dough into 1" balls and roll in cinnamon sugar. Place 12 on each baking sheet.
• Bake for 9-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Video

Notes

*These Snickerdoodles have just the perfect amount of flour that yields a thick cookie that is still soft. Therefore, it is very important to either weigh the flour (the best method!) or lightly fluff and scoop the flour into the measuring cup with a spoon. If you accidentally overdo it and your dough is too dry to roll, work in 1 teaspoon of oil at a time until you can just roll it into balls.

*For a thinner Snickerdoodle, use 1 ¾ cup flour instead of the full 2 cups

Notes:

• Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
• If you accidentally add too much flour and the dough is to dry to roll into balls, don’t worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.

 

Storage:

If we’re not going to eat our cookies within a few days, I like to store them in the freezer to keep them fresh.
They will last about 1 week at room temperature or 3 months in the freezer.

Nutrition

Calories: 113cal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

The post The Best Snickerdoodle Recipe appeared first on The Recipe Rebel.

This baked Pumpkin Cheesecake has a super creamy filling and is packed with warm spices and cozy pumpkin flavor! It’s easier than the rest, thanks to one secret method. No water bath and no cracks!

If you’re a pumpkin lover, then you have to try this Pumpkin Chocolate Chip Bread, No Bake Pumpkin Pie Icebox Cake, and Cream Cheese Pumpkin Pie!

This is the most luxurious, creamy, smooth Pumpkin Cheesecake recipe, and it’s made easier than most!

It has just the right amount of pumpkin pie spice and pumpkin puree to give it tons of flavor — like the best pumpkin pie and cheesecake mash-up you’ve ever had 😉.

This recipe comes together just like many other baked cheesecakes with a homemade graham cracker crust and a creamy cheesecake filling. 

The only difference is we add some pumpkin puree and pumpkin pie spice for a fall dessert that’s perfect for Thanksgiving or enjoying during the fall season!

Why you’ll love this creamy Pumpkin Cheesecake:

• No water bath: Since this cheesecake recipe doesn’t use a water bath, it’s easier than the rest.
• No cracks: Because of my favorite cheesecake method, you’ll end up with a perfectly baked cheesecake without cracks.
• Fall flavors: Classic cheesecake gets a fall makeover with real pumpkin puree and pumpkin pie spice. It’s creamy, cozy, and downright addicting!

Classic Pumpkin Cheesecake ingredients:

• Graham cracker crumbs: These are the base for your crust. You can swap for any other hard cookie crumbs.
• Butter: This helps hold the crust together and gives it that rich, buttery flavor.
• Cream cheese: This is the heart of the cheesecake filling, making it smooth and creamy. Make sure to grab full-fat cream cheese and let it come to room temperature so it mixes smoothly!
• Granulated sugar: Sweetens up the filling. 
• Pure pumpkin puree: This gives the cheesecake its pumpkin flavor. Canned pumpkin puree is the way to go, not pumpkin pie filling! Premade pumpkin pie filling is sweetened and will be too sweet for this recipe. 
• Eggs: These bind everything together and give the cheesecake structure. 
• Vanilla extract: Just a little splash to round out the flavor and make everything taste a bit richer.
• Pumpkin pie spice: A mix of cinnamon, nutmeg, and ginger that brings all the cozy fall flavors.
• Sweetened whipped cream: A light, fluffy topping that balances the creamy, dense cheesecake with a little extra sweetness.

How to make Pumpkin Cheesecake:

This is the easiest Pumpkin Cheesecake you’ll ever make! Don’t forget to scroll down to the recipe card for the full list of instructions. 

• Press the crumb mixture into a baking pan and bake until firm and lightly golden.
• Beat cream cheese until smooth, then add sugar and mix.

• Stir in pumpkin, eggs, vanilla, and pumpkin pie spice until combined. Then, pour the filling over the crust.
• Bake until the top is set, but the center is still a little jiggly. Cool down gradually for the best results.

Variations and Substitutions

• Crust options: try swapping gingersnaps or chocolate baking crumbs for the graham crackers.
• Topping options: Top with whipped cream and add on caramel or chocolate sauce, toffee bits, candied or toasted nuts, marshmallow sauce — whatever your heart desires!
• Mix-ins: You can get a little crazy here, but just don’t overdo it. Try crushed Oreos, toffee bits, or toasted nuts.

How to store Pumpkin Cheesecake:

This Pumpkin Cheesecake is a great Thanksgiving dessert because you can do all the prep and baking ahead of time and store it for quite a while in the fridge or freezer to pull out when you need it!

Here are a few tips to keep it at its best.

In the refrigerator:

You can keep this cheesecake, once baked, in the refrigerator for 6-7 days. Cover tightly or place in an airtight container.

Note that if you have topped it with fresh whipped cream, the whipped cream may not last as long as the cheesecake. If you know you’re going to be storing it and not serving it right away, hold off on any toppings until just before serving.

In the freezer:

Cheesecake freezes perfectly!

You can wrap it tightly in the original pan and freeze it, or remove it from the pan and place it in an air-tight container. Alternately, you can slice and wrap individual slices so they are easy to pull out one at a time.

Cheesecake can be frozen for up to 3 months.

To serve, let thaw in the refrigerator overnight (for a whole cheesecake) or several hours (for a slice).

More Pumpkin Cheesecake recipes you’ll love:

• No Bake Pumpkin Cheesecake Recipe — skip the oven!
• Flourless Pumpkin Cheesecake Brownies — chocolate and pumpkin is a winning combination.
• Pumpkin Cheesecake Bars Recipe + VIDEO — perfect for a potluck!
• Frozen Pumpkin Dessert — for those warm fall days.

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Pumpkin Cheesecake

This Pumpkin Cheesecake is made with a creamy pumpkin filling and graham cracker crust for a fall-flavored dessert! No water bath required and uses a secret method for foolproof results.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 12 servings

Calories 460cal

Author Ashley Fehr

Ingredients

Crust

• 2½ cups graham cracker crumbs about 375 grams
• ⅓ cup melted butter

Pumpkin Cheesecake Filling

• 3 packages cream cheese room temperature (750g or 24 oz)
• 1¾ cups granulated sugar 350 grams
• 1¾ cups pure pumpkin puree 370 grams
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• sweetened whipped cream for serving

US Customary – Metric

Instructions

Crust

• Preheat the oven to 325℉ and line 9" Springform pan with parchment paper (I like to pinch it between the top and bottom). Wrap a large piece of tin foil around the bottom and partially up the sides of the pan.
• In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-14 minutes or until firm and no longer moist.
• When done, reduce the oven heat to 275℉.

Filling

• Meanwhile, prepare your filling. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar and beat until combined.
• Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined, scraping down the sides as needed — you don't want to incorporate too much air into the cheesecake.
• Pour into crust and smooth the top. Bake at 275℉ for 1 hour 30 minutes to 2 hours, or until the top is dry but the center is still slightly jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour.
• Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!), then remove from the pan and serve with whipped cream.

Video

Notes

Ingredients and Substitutions:

Graham cracker crumbs: you can swap the crumbs for any hard cookie crumbs. Gingersnaps or chocolate crumbs would also be fabulous!

Pumpkin pie spice: if you don’t have pumpkin pie spice, you can swap this for ground cinnamon. If you like, you can add in a pinch of nutmeg, ginger and/or cloves as well.

 

Nutrition

Calories: 460cal | Carbohydrates: 49g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 351mg | Potassium: 200mg | Fiber: 2g | Sugar: 37g | Vitamin A: 6537IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg

The post Pumpkin Cheesecake appeared first on The Recipe Rebel.

Chicken Tetrazzini is a cozy pasta bake recipe made with tender chicken, sautéed mushrooms, and peas, all tossed in a creamy homemade sauce, topped with mozzarella cheese and baked until golden! It’s classic comfort food!

Want more cozy chicken bake recipes? Try this Tuscan Chicken Pasta Bake, Creamy Chicken Spaghetti Bake, and Chicken Alfredo Bake!

This Chicken Tetrazzini recipe is a classic comfort food made with chicken and pasta and bathed in a creamy sauce with mushrooms and peas. 

Often, Chicken Tetrazzini is made with canned cream of chicken soup and cream of mushroom soup.

However, I think that this homemade version is more flavorful and customizable to your tastes!

Plus, it’s made ahead and freezer-friendly, so it’s great for busy weeknights when you can’t be bothered with a ton of dishes. 

Why you’ll love this easy Chicken Tetrazzini recipe:

• Passes the selective eater test: Kids will love the creamy, cheesy pasta and chicken in this recipe and won’t even notice the veggies! 
• Comforting: The homemade sauce, juicy chicken, and cheesy sauce create the most comforting dinner that hits the spot every time. 
• Make-ahead friendly: You can prep this ahead of time and refrigerate or freeze it for later as a low-effort dinner!

Chicken Tetrazzini ingredients:

• Unsalted butter: Adds richness and helps sauté the veggies and create the base for the sauce.
• Chopped mushrooms: Choose white mushrooms or cremini mushrooms. Mushrooms bring a savory, umami flavor and texture to the sauce, but you can omit them if you’re not a fan!
• Aromatics: Sautéed onion and garlic add a ton of flavor to this dish. 
• Italian seasoning: This blend of herbs like oregano, basil, and thyme adds a balanced, herby flavor. Feel free to use fresh herbs if you like!
• All-purpose flour: Used to thicken the sauce. It absorbs the butter and helps create a creamy, smooth texture.
• Chicken stock: This is the base for making the sauce. Make sure to use low-sodium chicken stock to control the salt content.
• Cream: Heavy cream gives the sauce a rich and creamy texture, but you can use half-and-half for a lighter option.
• Cooked, chopped chicken: You can use a store-bought rotisserie chicken, Slow Cooker Shredded Chicken, or Instant Pot Shredded Chicken.
• Frozen peas: I love using frozen peas as they’re super convenient and add a pop of color to the dish.
• Dry spaghetti: Use any kind of pasta you like! Make sure to cook it just until al dente, as it will continue cooking in the oven.
• Shredded mozzarella cheese: Mozzarella is great because it melts beautifully and adds a gooey, cheesy layer on top. You can swap this out with another type of melty cheese if you like.

How to make the best Chicken Tetrazzini:

This Chicken Tetrazzini is a breeze to make! Don’t forget to check the recipe card for the full list of recipe instructions.

• Sauté mushrooms and onions until the onions soften and the mushrooms turn golden brown.
• Stir in garlic, Italian seasoning, salt, and pepper, and cook for another minute.

• Add flour, stirring until absorbed by the butter.
• Cook the pasta until al dente.

• Stir cooked chicken and peas into the cream sauce.
• Pour everything into a baking dish and bake until bubbly.

Variations and Substitutions

• Swap your vegetables: You can leave out the peas and mushrooms or keep them and add your favorites. Any vegetables you add should be cooked (or at least par-cooked) before you add them to the tetrazzini and before baking.
• Swap your protein: Don’t have leftover chicken, but you have turkey? Ham? Salmon? Feel free to swap it out for what you have handy!
• Get that crispy crust: If you like your baked pasta with a crispy bread crumb crust, feel free to stir together a little melted butter and some Panko bread crumbs and sprinkle them over the top before baking.

How to store Chicken Tetrazzini:

To store Chicken Tetrazzini, place it in an airtight container in the refrigerator for up to 3-4 days.

To reheat, warm it in the oven at a low temperature and cover it with foil to keep it moist. You can also microwave individual portions!

Make-ahead option: 

Pasta bakes are great to prep ahead and save in the fridge or freezer for a busy weeknight!

• Fridge: Prep up to the point of baking, then cover tightly and refrigerate for up to 4 days before baking. (Note: the pasta will absorb the sauce as it sits, so you may want to add a ¼ cup of water or cream to the dish before baking if it looks dry). You can also bake and serve immediately, then refrigerate leftovers for up to 4 days.
• Freezer: Pour it into a 9×13″ baking dish as the recipe calls for, or you can divide it into smaller dishes for individual meals. Simply prepare up to the point of baking, then cover tightly and freeze for up to 3 months. I recommend thawing before baking, either on the counter or in the refrigerator, as it will bake up more evenly than trying to bake from frozen.

Serving suggestions:

I sometimes serve this Chicken Tetrazzini as a complete meal on its own, but it’s also great with a side of Garlic Bread or No Knead Artisan Bread to soak up the cheesy sauce!

If you want a little more green on the side, some Air Fryer Broccoli or Cheesy Baked Asparagus never hurt anyone.

More baked pasta dishes you’ll love:

• Rigatoni Pasta Bake — a classic that always goes over well here!
• Baked Mostaccioli Pasta — we love keeping one of these stashed in the freezer.
• Turkey Kielbasa Pasta Bake — a new, flavorful twist on a pasta bake.
• Ravioli Lasagna — the kids adore this one!

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Chicken Tetrazzini

This Chicken Tetrazzini is a creamy, comforting dish full of tender chicken, sautéed mushrooms and peas, and tossed in a cheesy sauce. It’s an easy, flavorful meal the whole family will love!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 584cal

Author Ashley Fehr

Ingredients

Sauce

• ¼ cup unsalted butter
• 1 cup chopped mushrooms
• ½ medium onion finely diced
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup all purpose flour
• 2 cups chicken stock
• 2 cups cream – 10%-18%
• 2 cups cooked, chopped chicken
• 1 cup frozen peas

To Assemble Tetrazzini:

• 375 grams dry spaghetti about 13oz
• 1 cup shredded mozzarella cheese

US Customary – Metric

Instructions

Sauce

• In a large skillet, melt butter.
• Add mushrooms and onion and saute over medium heat until onion is softened and mushrooms are browned, about 5 minutes.
• Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
• Stir in flour until completely absorbed by the butter.
• Add chicken stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until slightly thickened (it won't be super thick in the end).
• Stir in cooked chicken and peas.

Chicken Tetrazzini

• Preheat the oven to 400 degrees if baking immediately.
• Place spaghetti in a large pot of boiling, salted water and cook just until al dente. Drain.
• Place cooked pasta in a 9×13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
• Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).

Video

Nutrition

Calories: 584cal | Carbohydrates: 48g | Protein: 24g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 136mg | Sodium: 449mg | Potassium: 439mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 3mg

The post Chicken Tetrazzini recipe appeared first on The Recipe Rebel.

I just don’t know if there’s anything better than a great burger in the summertime!

Sure, we love these Turkey Burgers and these Hawaiian Chicken Burgers are always a hit, but sometimes you just need a classic homemade beef burger.

However you load it up, a side of these Air Fryer French Fries and a classic milkshake are necessary additions

But back to the burger.

I’ve never eaten another burger that packs in this much flavor!

What makes this burger recipe extra special?

• Caramelized onions, plus garlic and seasonings — cooking them before adding them to the ground beef adds a ton of flavor!
• Balsamic vinegar and worcestershire sauce — add some tang and umami flavor.
• Brown sugar — balances out the flavors and adds a hint of sweetness to the onions.

Be sure to brush with your favorite barbecue sauce (if desired) and top them as you like: cheese, mayo, lettuce, tomatoes, pickles, ketchup, mustard, relish — whatever suits your fancy! For me? I’m a plain Jane: just ketchup and pickles!

How to make burger patties:

There are lots of different ways to shape burger patties, including small kitchen tools that do the work for you!

These are great if you want uniform patties, but my kitchen is already loaded with knick knacks I don’t use, so I’d rather not add another to the mix!

You want your burgers to hold together, but you also don’t want to overwork them so that they become tough.

I like to make mine a little thicker at the edges and a little thinner through the middle, since the edges will cook more quickly and this way my burgers are perfectly cooked and juicy all the way through.

What to serve with homemade burgers:

• We love to choose a make ahead salad like this Easy Broccoli Salad or this German Potato Salad.
• If you want to go all out, add some homemade condiments like this Spicy Mayo, Homemade BBQ Sauce or Pineapple Brown Sugar BBQ Sauce.
• Serve with something cool and refreshing like this Frozen Lemonade, Blueberry Lemonade or Strawberry Frappuccino.

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The Best Burgers

These are the BEST Burgers! Made with a mix of ground beef and ground pork, caramelized onions, balsamic vinegar, chili powder and MORE that makes them so much more flavorful than other burgers!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 8

Calories 294cal

Author Ashley Fehr

Ingredients

• 1 tablespoon butter
• 1 medium red onion finely chopped
• 1 tablespoon brown sugar
• 2 cloves garlic finely minced
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound lean ground pork
• 1 pound lean ground beef
• 1 large egg
• ½ cup fine seasoned bread crumbs
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• Barbecue sauce for basting and toppings as desired

Instructions

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 to 8 minutes, until tender and translucent.
• Add the brown sugar and continue cooking for another 8 to 10 minutes, until caramelized.
• Add the garlic, chili powder, salt, and pepper and cook over medium heat for 1 minute.
• Remove from the heat, place into a bowl, and set aside until room temperature. (You can speed this up by popping it in the refrigerator.)
• In a large bowl, combine the pork, beef, egg, bread crumbs, vinegar, Worcestershire sauce, and cooled onion mixture and mix just until combined. Don’t overmix.
• Shape into 8 patties for ¼-pound burgers.
• Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days. You can also place in the freezer for 30 to 60 minutes. (This helps the burgers to hold together!)
• In a skillet on the stovetop or on the grill, cook the burgers for 4 to 5 minutes per side on medium-high heat, until a meat thermometer inserted into a burger reaches 160°F. Serve as desired.

Video

Nutrition

Calories: 294cal | Carbohydrates: 9g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 361mg | Potassium: 430mg | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 2.5mg

How to store homemade burgers:

When I’m going through the effort of making homemade burgers, I almost always make extra so I can freeze some.

I like to flash freeze so I can grab just one or two from the freezer if I need.

To do this, lay your burger patties on a sheet pan and freeze for 2 hours or until firm. Then place your frozen burger patties in a large freezer bag and store in the freezer.

This way, you can easily grab however many you need without having them stuck together.

Variations on this burger recipe:

• You can use ground chicken, ground turkey, ground pork, ground beef or any combination of ground meats!
• Don’t have red onion? Any onion will do! I like to use sweet onions for the best flavor.
• Swap out the ground pork for Italian sausage for an extra kick!

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These easy Apple Turnovers are filled with a sweet apple filling inside store-bought puff pastry sheets and drizzled with a luscious maple glaze. It’s like apple pie wrapped up in a flaky, buttery pocket of goodness!

Can’t get enough apple desserts? Then, you have to try this Apple Fritter Cake, Cinnamon Apple Bread, and Apple Crumble Pie!

Apple Turnovers are like apple pie in handheld form and are way easier than they look!

All you have to do is make a homemade apple filling with fresh apples, butter, sugar, cinnamon, and a cornstarch slurry to thicken it. 

You’ll spoon the filling into sliced store-bought puff pastry sheets, bake, and you’re done! You get the gooey apple pie filling and flaky crust all in one bite.

Since the pastry is buttery, like a pie crust, I like to make a maple glaze to add a little extra sweetness! Plus, any maple + apple combo is always a win in my book.

Why we love these homemade Apple Turnovers:

• Gooey apple pie filling: This recipe makes a homemade filling that tastes just like apple pie!
• Simple ingredients: This recipe comes together with a few basic ingredients and even uses store-bought pastry sheets to make things easier. 
• Make-ahead friendly: You can assemble the turnovers and then freeze them before baking. When you’re ready to eat them, just pop them in the oven for a quick treat!

Easy Apple Turnover recipe ingredients:

• Salted butter: Used for sautéing the apples and creating a rich, buttery flavor. If you need a dairy-free version, you can swap it for margarine or coconut oil.
• Firm baking apples: Choose firm apples that can hold up to cooking. Granny Smith apples are tart and work well in most apple desserts!
• Sugar: Since we’re using tart apples like Granny Smith, granulated and dark brown sugar help to sweeten the filling. You can swap the dark brown sugar with light brown sugar if needed!
• Ground cinnamon: A classic spice that adds that warm fall feel! Feel free to add extra spices like nutmeg or allspice if you like it more spiced.
• Cornstarch: Mixed with water to thicken the apple mixture to prevent it from being runny inside the pastry.
• Puff pastry: The flaky, buttery pastry that gives the turnovers their signature light and crispy texture. I use a store-bought puff pastry because it’s easier, but you can totally make a homemade puff pastry if you like!
• Egg: Mixed with water to create an egg wash to brush over the top of each turnover for a flaky texture and golden brown sheen.
• Powdered sugar and maple syrup: This is for the sweet glaze that goes on top of the turnovers. I highly recommend using pure maple syrup for the best flavor! If you don’t want maple flavor, just swap it with regular milk.

How to make puff pastry Apple Turnovers:

These Apple Turnovers may look fancy, but they’re super easy to make! Make sure to check the recipe card for the full list of instructions!

• Melt butter in a medium saucepan, then add chopped apples, sugar, brown sugar, and cinnamon.
• Cook until apples are soft and the mixture has thickened.

• Drop a spoonful of the apple mixture into the center of each square of puff pastry.
• Bake until golden brown.

Variations and Substitutions

• Caramel sauce: If you don’t want to make the maple glaze, you can swap it for store-bought or homemade caramel sauce!
• Powdered sugar: If you like to keep things simple, you can do a simple dusting of powdered sugar on top of the warm turnovers. 

How to store Apple Turnovers:

Store leftover Apple Turnovers in an airtight container at room temperature for 1 day. If you want to keep them longer, refrigerate them for up to 5 days. Place on a piece of paper towel so they don’t get soggy.

You can also pop them in the freezer for up to 3 months! Just let them thaw in the fridge overnight before reheating. 

Reheat in the oven or air fryer at 350°F for 5–7 minutes to bring back that crispy texture.

Make-ahead option:

If you want to make Apple Turnovers ahead of time, it’s super easy! 

Prepare the apple filling and assembling the turnovers as usual, but don’t add the egg wash yet.

Place the turnovers on a baking sheet and flash-freeze until frozen. Once frozen, store them in an airtight container for up to 3 months. 

When you’re ready to bake, take them out of the freezer and bake as usual, adding a few extra minutes to the baking time if needed!

More apple desserts you’ll love:

• Maple-Glazed Apple Crisp Cookies
• Apple Crisp Blondies
• Maple Glazed Apple Crisp Cinnamon Buns
• Apple Crisp Cheesecakes

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Easy Apple Turnovers

These Apple Turnovers are the perfect balance of flaky puff pastry, sweet cinnamon apple filling, and a touch of maple glaze on top. The perfect fall dessert!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 turnovers

Calories 491cal

Author Ashley Fehr

Ingredients

Apple Filling

• ¼ cup salted butter
• 4 firm baking apples peeled and chopped
• ¼ cup granulated sugar
• ¼ cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon corn starch
• 1 teaspoon water

Apple Turnovers

• 2 sheets puff pastry (about 454 grams or 1lb) thawed if frozen
• 1 egg
• 1 tablespoon water

Maple Glaze

• ½ cup powdered sugar
• 2-3 tablespoons maple syrup divided

Instructions

Apple Filling

• In a heavy bottom pan over medium heat, melt the butter.
• Add the peeled, chopped apples, granulated sugar, brown sugar, and cinnamon.
• Cook until apples are softened, about 6-10 minutes (depending on how thick they are chopped).
• Stir together corn starch and water and add to the pan while the apples are simmering. Cook for 1-2 minutes to thicken.
• Set aside to cool at least 20 minutes (you can speed this up in the refrigerator).

Apple Turnovers

• Roll out puff pastry sheets on a lightly floured surface, into a 12" by 12" square.
• Cut into 4 even squares, trimming as necessary.
• Spoon 1-2 tablespoons of apples into the middle of each square, then dampen your finger and run it along the edge (this helps it to seal completely). Fold in half diagonally, press to close and crimp the edges with a fork.
• Place on two parchment-lined baking sheets, cut two slits in the top of each turnover, and place in the refrigerator while you preheat the oven.
• Preheat the oven to 400℉.
• In a small bowl, beat together the egg and water and brush over the tops of the turnovers. Bake for 15-20 minutes, until golden on the outside.

Maple Glaze

• Whisk together the powdered sugar and 1 tablespoon maple syrup. Add just enough maple syrup so that a glaze comes together and drizzle over the warm turnovers before serving.

Video

Notes

Ingredients and Substitutions:

Apples: any firm baking apple will work, but I prefer to use Granny Smith.

Butter: you can swap the butter for vegan margarine, or your cooking fat of choice (if using oil, reduce to 1-2 tablespoons).

Cinnamon: you can leave this out or add in additional warm fall spices.

Maple glaze: if you don’t like maple, you can swap the syrup for milk.

*You can cut each puff pastry sheet into 9 and make smaller turnovers if desired.

Nutrition

Calories: 491cal | Carbohydrates: 52g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 209mg | Potassium: 68mg | Fiber: 1g | Sugar: 24g | Vitamin A: 208IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 2mg

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